Ingredients and dietary aspects
A high-quality hamburger is made entirely of ground beef and seasonings. A hamburger that contains no major ingredients besides beef may be referred to as an "all beef hamburger" or "all beef patties" to distinguish them from inexpensive hamburgers made with added flour, texturized vegetable protein or other fillers to decrease their cost. In the 1930s ground liver was sometimes added to the patties. Some cooks prepare their patties with binders, such as eggs or bread crumbs, and seasonings, such as, parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce.
After cooking the patty and placing it on a bun, other ingredients are placed on top of the patty as toppings. The most popular include ketchup,mustard, iceberg lettuce, mayonnaise, tomatoes, white onions and pickles, though other ingredients, such as sauerkraut and guacamole are not uncommon.
Recent years have seen the increasing popularity of new types of "burgers" in which alternatives to ground beef are used as the primary ingredient. For example, a turkey burger uses ground turkey meat, a chicken burger uses either ground chicken meat or chicken filets. Abuffalo burger uses ground meat from a bison and some mix cow and buffalo meat, thus creating a "Beefalo burger" and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer. [4]
Veggie burgers
A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.
Cheeseburger
A cheeseburger is a hamburger with cheese in addition to the meat. In 1924, Lionel Sternberger is considered to have grilled the first cheeseburger in Pasadena, California. When Sternberger died in 1964, Time magazine noted in its February 7 issue that:
"...at the hungry age of 16, [Sternberger] experimentally dropped a slab of American cheese on a sizzling hamburger while helping out at his father's sandwich shop in Pasadena, thereby inventing the cheeseburger..."
North America
In North America burgers can be divided into two main types: fast food hamburgers and individually prepared ones made in homes and sit down restaurants. The latter are traditionally prepared "with everything" (or "all the way," "deluxe," "the works," "through the garden," or in some regions "all dressed"), which includeslettuce, tomato, onion, and often sliced pickles (or pickle relish). Cheese (usually processed cheese slicesbut often cheddar, Swiss, or blue, either melted on the meat patty or crumbled on top), is generally an option. Condiments are usually added to the hamburger, but they may be offered separately ("on the side"), with the two most common condiments being mustard and tomato ketchup. However, mayonnaise, other salad dressings, and barbecue sauce are also popular. Traditional "Texas" hamburgers and cheeseburgers usually omit other liquid condiments besides mustard. Other popular toppings include bacon, avocado orguacamole, sliced sautéed mushrooms, cheese sauce and/or chili (usually without beans). Heinz 57 sauce is popular among burger enthusiasts. Somewhat less common additions/ingredients include fried egg,scrambled egg, feta cheese, blue cheese, salsa, Jalapenos and other kinds of chile peppers, anchovies, slices of ham, pastrami or teriyaki-seasoned beef, tartar sauce, french fries or potato chips.
Standard toppings on hamburgers can vary by geographical region, particularly at restaurants that are not national or regional franchises. In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty. This is called a "Butter Burger." In portions of the Carolinas, for instance, a Carolina-style hamburger "with everything" may be served with cheese, chili, onions, mustard, and cole slaw and national chain Wendy's sells a "Carolina Classic" burger with these toppings in these areas. In Hawaii hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. In portions of the Midwest and East coast, a hamburger served with lettuce, tomato, and onion is referred to as a "California burger." This usage is sufficiently widespread to appear on the menus of fast-food restaurants, most notably in locations of the Dairy Queen franchise. However in the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of guacamole and bacon.
A hamburger with two patties is a "double decker" or simply a "double," of which the Big Boy claims to be the first commercially sold, while a hamburger with three patties is a "triple," with the Wendy's restaurant chain being among the first to offer this as a regular product. Doubles and triples are often combined with cheese and occasionally with bacon as well, yielding a "double cheeseburger" or a "triple bacon cheeseburger," or alternatively, a "bacon double/triple cheeseburger." A hamburger with one patty, bacon, and cheese is a "bacon cheeseburger" or a "Banquet Burger"; hamburgers with bacon but no cheese are often called "bacon-burger"s. The Hardee's restaurant chain gained extensive publicity within the United States following its introduction of the Monster Thickburger, with two meat patties, three slices of cheese, six strips of bacon, 1,420 calories and 107 grams of fat. Other restaurants, such as In-N-Out, offer multiple patties and cheese on a burger (for example, 4 X 4 which is 4 meat patties and 4 slices of cheese). One could order as many meat patties as desired. The largest ordered was a 100X100 at the cost of about $400 for a special occasion.
A patty melt is a sandwich consisting of a hamburger patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then grilled so that the cheese melts thoroughly.
To decrease cooking and serving time, fast food hamburgers have thinner patties than their fancier counterparts. The Carl's Jr. restaurant chain acknowledged this with the introduction of the "Six Dollar Burger," featuring a patty the same size as those served by sit-down restaurants for a lower price. Hamburgers also tend to be described by their combined uncooked weight, with a single uncooked burger a nominal four ounces (a "quarter pounder" [113.5 grams]); so, instead of a "double hamburger" one might encounter a third- or half-pounder (i.e. eight ounces [227 grams].) Burger patties are nearly always specified in fractions of a pound.
Fast-food hamburgers are usually dressed with a variety of condiments, and in order to get a fast-food hamburger without one of these standard condiments a special order may be required.
Another variety of hamburger is the "slider", which is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. This is the kind of hamburger popularized by White Castle. The name comes from their size, whereby they are considered to "slide" right down your throat in one or two bites. Another purveyor of the slider is Krystal. Burger King's "Burger Buddies" (a pair of slyders in a pull-apart format) are now discontinued.
In the continental U.S. it is uncommon to hear a chicken patty or breast on a hamburger bun referred to as a "chicken burger". This is almost always called a chicken sandwich except for rare exceptions, such as with the Red Robin chain of restaurants. In Canada, chicken burgersgenerally refer to patties and when using a chicken breast, to chicken sandwiches. In Hawaii, small (usually marinated) pieces of chicken piled on a bun can be found, referred to as a teriyaki chicken burger, for example. This is similar to what is found in Japan[5], but is a local variation.
In Alberta, Canada a kubie burger is a hamburger made with a pressed Ukrainian sausage (kubasa).[6]
In Toronto the local eatery Dangerous Dan's Diner [2] offers the Colossal Colon Clogger (or Quad C) 24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs.
In Mexico, a hamburger usually consists of actual "ham" with the meat patty along with avacado, cheese, and bacon.
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